Coconut caramel pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| =AB c Chopped pecans | ||
| ¼ | cup | Oleo |
| 1 | pack | Flaked coconut 7 oz |
| 1 | pack | Cream cheese 8 oz. |
| 1 | can | Eagle Brand Milk |
| 1 | pack | Cool Whip Thawed |
| 1 | small | Graham cracker crust |
| 1 | large | Graham cracker crusts |
| 1 | Jar caramel ice cream topping | |
Directions
Melt ole on large skillet; add coconut and nuts. Cook until golden brown, stirring frequently. Set aside Combine cream cheese and milk and beat until smooth; fold in Cool Whip. Layer ¼ of cream cheese mix and caramel on each pie. Sprinkle with coconut ¼ of it and repeat layers. Cover and freeze until firm. let pie stand 5 minutes at room temperature before serving. Stormy Mikkelson Palatable Potpourri format by Emilie rwsm05a ( This will raise your cholesterol <G>) Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@...
on Mar 1, 1997.
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